Guest Post: Fruit Sweetened S’mores Jars by Hold the Grain

Ingredients

Marshmallow Whip:
• 3 Egg whites, room temperature
• 1 Teaspoon pure vanilla extract
• ½ Teaspoon cream of tartar
• ½ Cup Date Paste
• ¼ Cup water
• ½ Cup arrowroot starch/flour
Chocolate Pudding:
• 1 Cup Date Paste , separated
• 1 Cup full-fat coconut milk
• ½ Teaspoon pure vanilla extract
• ¼ Cup cocoa powder
• Pinch of salt
Graham Crackers:
• ¼ Cup coconut flour
• ½ Cup arrowroot starch/flour
• ½ Teaspoon [baking soda|
• 1 Teaspoon cinnamon
• Pinch of salt
• 1 egg
• ½ Teaspoon pure vanilla extract
• 2 Tablespoons Date Paste
• ¼ Cup organic palm shortening

Instructions

Marshmallow Whip:
1. The trick to the marshmallow whip is allowing your eggs to come completely to room temperature by either setting on your counter for an hour or two or by carefully soaking in luke warm water. Secondly, you want to make sure the bowl of your mixer has been thoroughly washed and dried. Any grease or oil in the bowl can prevent the egg whites from whipping properly.
2. To begin, place your egg whites, vanilla and cream of tartar in the bowl of a stand mixer. In a small sauce pan, combine the date paste and water.
3. With the whisk attachment, whip the egg whites at medium speed until soft peaks begin to form, about 5 minutes. During that time, heat the date paste over medium heat until it mixes easily with the water and begins to lightly bubble. Remove from the heat until the egg whites have whipped.
4. With the speed on low, slowly add the hot date paste to the whipped egg whites. Return to medium-high speed and whip another 6-8 minutes, until the color lightens throughout.
5. Reduce the speed to low once more and slowly pour in the arrowroot starch. Whip at medium speed for about 4 more minutes. The mixture should have small peaks and be white, light and fluffy.
6. Store the marshmallow cream in an air-tight glass container in the fridge.
Chocolate Pudding:
7. In a saucepan over low heat, combine ½ cup date paste with the milk and vanilla until smooth and well combined. Remove from the heat and whisk in the cocoa powder and salt. Stir in the remaining date paste.
8. Set in the fridge to thicken, at least 1-2 hours.
Graham Crackers:
9. Preheat oven to 350 degrees.
10. In a medium mixing bowl, combine the flours with the cinnamon, baking soda and salt. In a separate bowl, whisk the egg, vanilla, and date paste. Pour the wet ingredients over the dry and mix to combine. Stir in the shortening to create a dough.
11. Between two pieces of parchment paper, roll the dough into a long, flat rectangle. Discard the top piece of parchment paper, and place the remaining piece with the dough on a baking sheet. With a knife, score the dough to create 6-9 equally sized graham cracker squares. Pierce the dough 3-4 times per cracker with a fork.
12. Bake for 6 minutes, then completely cut and separate the individual crackers. Bake for 3 additional minutes. Cool completely on a wire rack.
Pudding Jar Assembly:
13. Using 6-ounce mason jars, you can create 6 s’more pudding jars.
14. Layer the ingredients beginning with a few pieces of broken graham cracker. Top with a scoop of chocolate pudding, and followed by a scoop of marshmallow whip. Repeat the layer one more time and finish with a pinch of smashed graham cracker crumble. Repeat with all 6 (6-ounce) mason jars.
15. Serve immediately, or place the layered pudding jars in the fridge with the lids on until ready to enjoy!